I never had or made risotto before and tried it first with this recipe. It was delicious. I made this last night along with the Baked Flounder Rolls with Tomato, and Bacon recipe (from the site) and grilled asparagus. It was a healthy tasty meal...great combination of flavors. Especially nice with a chilled glass of sauvignon blanc!

This was delicious - wow. I followed the recipe nearly exactly as written - the only adjustments were that I subbed basil for parsley (we don't do parsley in our house) and I was pretty liberal with it, I used more than the suggested amount of parsley...also, I only had 4cups of chicken broth so I made up the extra cup of liquid with 1/4 cup white wine, 3/4 cup water. Flavor was excellent. Also I added a little extra crushed red pepper because we like a little heat, but after tasting it, I should have stuck with the stated amount - it was hot! So delicious. Served with a salad and bread, it was a perfect meal.

This was fantastic!!! I made a shrimp broth using shrimp peels from a pound of shrimp, one onion, and some garlic. Simmered for about two hours before adding homemade chicken stock and the wine. Followed the recipe except added red pepper flakes to the onions before adding the risotto. It took about 25 minutes and I used all of the liquid plus the leftover shrimp cooking liquid from the recipe. Try this recipe even if you're a novice! Taste was incredible.

So delicious! Decadent really. Made a double batch. Used part asparagus and part spinach and a full pound of shrimp-because that is what I had. Reduced the butter to 3 TBL per batch. I think the trick with the rice is to use a very heavy sauce pan. I used an old-fashioned pressure cooker pan.

So so so so good. Made exactly as directed, but only used four cups of broth and one of white wine (because my box of broth only contained four cups!), and used 3/4 lb of shrimp. Delicious, flavorful, easy.